Chraime with Salmon
Libyan fish in tangy, spicy, garlicy red sauce
Equipment
- Large round frying pan - I often use a 3 quart cast-iron enamel “paella pan”, but any pan that distributes heat evenly is perfect
Ingredients
- vegetable oil
- 1.5 lb salmon fillets (skin-on, optional) cut into equal sized portions
- 1 head garlic, crushed
- 2 tbsp sweet paprika
- 1 tbsp hot paprika
- 1 tbsp caraway seeds, dry toasted and freshly ground (fresh pre-ground spices are OK if grinding isn’t your idea of fun)
- 1 tbsp ground cumin
- 1 tsp cayenne pepper (a bit more if you want it extra spicy)
- kosher salt
- freshly ground black pepper
- 3 tbsp tomato paste
- 1 cup water
- 3 tbsp freshly squeezed lemon
- lemon wedges, for garnish
- cilantro, for garnish
Instructions
- Heat 2 tablespoons of oil over high heat in a large frying pan.
- Season both sides of fish with salt, pepper and a pinch of caraway. Sear the fish for a minute or two on each side, until skin is golden. Remove the fish and wipe the pan clean.
- Add 3 tablespoons of vegetable oil in pan.
- Place garlic, paprika, cumin, and caraway into the pan. Stir and fry for about 30 seconds so that the spices don’t burn.
- Add tomato paste and let cook for another minute.
- Add water, and lemon juice and bring to a simmer; mix occasionally.
- Add salt and pepper and adjust seasoning, if needed.
- Place the fish in the sauce, lower heat and bring to a gentle simmer. Cook for about 7 minutes (cook time will vary depending on thickness of fish).
- Remove the pan from heat and allow to cool slightly.
- Sprinkle a little caraway onto the fish pieces and serve the fish with cilantro and lemon wedges as garnish.